Take the crazy easy recipe for my Sloppy Leo (a compassionate take on the original Sloppy Joe) stuff it into an avocado shell, top with sliced grape tomatoes and you have a fun-scooping, easy-eating delight. Sloppy Leo is the name sake of, well, me – a huge fan of the best tempeh ever. The taste and texture of the tempeh is splendidly paired with some of the best BBQ sauce you will ever taste. Paired with rich avocado and cooling grape tomatos makes a sure winner for you and your dinner comrades.

Talk about comfort food. This crazy easy recipe is crazy delicous and is really not that sloppy after all. A compassionate take on the original Sloppy Joe, Sloppy Leo is the name sake of, well, me – a huge fan of the best tempeh ever. The taste and texture of the tempeh is splendidly paired with some of the best BBQ sauce you will ever taste. Locally produced, all plant-based and scrumscios…could you possibly ask for more?

A quick and easy alternative to those refrieds that come in a can! Highlighting the flavor of the bean with a hint of smoke and chili flavors, these beans can be piled on a bed of rice, stuffed in a burrito or simply eaten out of the can – I mean skillet.

A melt-in-your-mouth delight that can warm or cool you! Depending on the season, you can eat this dish chilled or warmed. It’s just about guaranteed to satisfy that craving for a bit of healthy sweet. A nutritious desert that also proves to be a hearty snack – what more could you ask for?

A beautifully rugged dish made of a rich, chunky fall stew baked right in a rich and delicious Kabocha squash. Traditional Italian spices merge with a hint of molasses and coco to make for a warm and yummy delight on a cool fall night.

A chocolate chip cookie and vanilla ice cream sandwich lovers delight! Veganized Toll House cookies embrace a scoop of vanilla dairy-free ice cream for a new twist on a throw-back treat. The crunch of the cookie and the smoothness of the ice cream set you up for a little slice of heaven.

My dear Friend Lulu, a Kitchen Witch of her own ilk, has taken a live-fermented Dosa recipe and transformed it into a magical Vegan Burger. With a unique blend of grains, legumes, mushrooms, herbs and spices this is a rare vegan burger in that it actually holds together. It also happens to be quite tasty and nutritious. It is great fried in a skillet or cooked on the grill or shaped into balls (baked lightly) and used for fondue. It can be eaten as a sandwich or a “steak”. As Lulu rarely makes the same thing twice, I had a hard time capturing the recipe so I have tweaked it a bit.

An odd creation of its own sort, Juicy Lucy’s have been making it into the world of vegan food. A healthier version, (using protein-rich mushrooms, basmati rice and pecans) this Juicy Lucy offers up a unique eating experience, stretching your taste buds to new dimensions. Indeed we are in a food evolution!